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Thursday, January 30, 2014

Raw Banana (balekai in kannada) is a popular vegetable in the veggy circle. It is used in curries, raithas, for fried items like bajji and pakodas and even in Tikky or cutlets.
This is my new idea to prepare this dry curry and to use the same Dry curry or Palya in the sttuffing and preparing Samosa.

Let us know some good benefits of using Raw Banana. The green banana is best eaten cooked, either boiled or fried. Nutritionally, the green banana is a good source of fiber, vitamins and minerals and contains a starch that may help control blood sugar, manage weight and lower cholesterol levels.Here is a recipe of Raw Banana Palya (dry curry), and using this dry curry I have prepared Samosa one of the favourite dish of the whole family I can say. Dry curry can be eaten with Hot rice, chapati, Poori or dosa.

Samosa can be eaten at any time of the day , it goes very well with a cup of tea or coffee or even with fruit juice and it is favourite food for kids, youngsters and even elders too. Samosa's favourism has grown world wide.

Banana Dry PalyaThings Needed :
Raw Bananas :2

Green chilly :2

Jeera : 1/2 Tea spoon

Mustard Seeds : 1/2 Tea spoon

Red Chilly Powder : 1/2 Tea spoon

Oil : 2 Table spoon

Methi seeds (Fenugrik Seeds) : 1/4 Tea spoon

Coconut : 2 Table spoons (Optional)

Salt : to taste

Curry leaves : 5 to 6

Coriander leaves : 2 Table spoons.

Haldi (Turmeric powder) : a pinchMethod :
1. Wash and remove the outer skin of raw banana and cut it into small pieces. Put these pieces in a big bowl of water.

2. Wash and cut green chilly, curry leaves andcoriander leaves.
3. Now keep a pan on the fire. Put oil and heat.
4. Put mustard seeds, methi seeds and jeera. Let mustard seeds spurt.
5. Add cut green chilly and curry leaves.
6. Remove the Cut banana pieces from the water and add it to the mustard mixture.
7. Fry it nicely for 1 minute.
8. Add 1/4 of water and mix it well. Add turmeric powder and cook on low flame.
9. Add salt and mix it when it is half boiled.
10. Add red chilly powder and mix it well and stir till the water disappear from the palya.(curry).
11. Now add coconut and cut coriander leaves and put off the gas. 12.
12. Shift this dish to a serving bowl. Serve with hot rice or chapati.

Note: You must cook this dish on low flame. Do not add much water. You can also fry them in more oil if you wish. Do not over cook. You can add other spices according to your wish. Example , chutney powder, vanghibath powder or even garam masala. All spices go very well with Raw banana dry curry. As I said before adding coconut is purely optional. You can use onions if you wish. Just fry onions before adding raw banana piece.
Time : 20 minutes.
Serves : 2 to 4

4. Mx this mixture nicely and then add ghee and rub the flour mixture nicely.

5. Add water little by little and prepare chapati dough. ( It should be thick)

6. Kneed this ready dough nicely and divide them in to small balls.

7. Take a ball and roll it with the chapati roller and make chapati.

8. Cut this chapati in to half.
9. Take the 1/2 chapti and give a shape of triangle.

10. Fill a spoon of ready palya inside the samosa and close the edges tightly.

11. Repeat the same procedure and prepare samosas and keep it in a plate or tray.

12. Now keep oil in a pan. Heat oil.

13. Fry Samosas on low flame on both sides till golden brown and remove from the oil.

14. At time you can fry 2 to 3 samosas
15.Crspy Samosas are ready to serve

15. Serve these Hot Samosas with Ketch Up or Khara - Sweet chutney.

Note : Remember the dough should be thick as poori dough. Or it absorbs lot of oil while frying samosas. Also remember not to add any cooking soda. To make more samosas increase the quantity of flours and the dry curry. I have added chilly powder and jeera to give a spicy taste. You can avoid this or even you can add spice as per your choice. Garam Masala, pav bhaji masala etc.You can prepare:10 Medium size Samosas20 Small size Samosas.Time : Preparation time : 10 minutesFrying Procedure : 30 minutesTotal time : 40 Minutes.

HelloEvery one....My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, traveling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.

Wednesday, January 29, 2014

Jola (in Kanada ) or Jowar is one of the variety of millet. It is also known as Sorgum, in Tamil isTheni, Cholam in Malayalam and Jowar in Hindi and Jonnalu in Telugu. It is a very healthy grain and it is one of the gluteen free grain. I tried this recipe the first time and I have used Urd dal, millet and a table spoon of rava . We al loved the way the dosa has come out. Its soft, tasty and healthy. So I thought of sharing the recipe with You all.

Jola or Jowar is, gluten free. It is highly nutritious and it is ideal for children. It is a great energy source. Millet is complete protein source when combined with legumes. (Pulses).Urd Dal has protein, fat and carbohydrates which is required by the body. This dal is one of the richest source of proteins and vitamin B. It has iron, folic acid, calcium, magnesium, potassium. Urd dal is rich in fibre and it helps to digest food easily. It helps to reduce cholesterol.

We can have Jola-Urd Dosa for breakfast, as evening snack or for dinner too. It is soft and will liked by all age group. You can also prepare onion or vegetable Uttappa. That is onion Dosa which most of the people like to have for a change. Here is the recipe I am sure that every one will surely love to have Jola-Urd dosa. We can have this dosa with any kind of chutney, sambar, chutney powder, pickle and even jaggery.

8. Take a spoon of dosa dough and spread it on the tava in a circle formation.

9. Sprinkle 1/2 Tea spoon of oil on the top and cover the lid. Cook for 30 seconds to 1 minute.
10. Now turn the other side and cook for 10 seconds.

11. Serve Hot Jola Urd Dosa with the side dish you have prepared

12. Repeat the same with the remaining dough.

Note : Remember not to add more urd dal. Also do not add more rava. Dosa turns thick and taste differ. No need to use methi (fenugrik seeds) seeds for this dosa. Use a non stick pan for the better result. Use oil according to your wish. Remember that using oil is not a healthy practice. You can also add Millet Flour to left over Rava - Urd Idli dough and prepare yemmy Millet -Urd Dosas.Time : 20 minutes to prepare dosa and chutney . For soaking, grinding and fermentation extra time.

Coconut + Chenna (Putani) Chutney:Grind coconut, coriander leaves, small marble size tamarind, and salt with required water. Now shift it to a serving bowl. Add a pinch of ingh while grinding.

If you have a gastric problem, eat a small piece of jaggery after each meal. Jaggery helps to reduce the gastric trouble.

HelloEvery one....My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, traveling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.

Monday, January 27, 2014

Radish or Mooli ( Hindi ) Moolangi (In Kannada), Palak Dal is a gravy and I learnt this dish from one of my close friend. Radish Palak Dal is prepared using Channa dal, radish and its leaves. I also used Palak leaves and some mild spices like a clove, a small piece of cinnamon, ginger, green chilly, curry leaves and coriander leaves.Radish are one of the very low calorie root vegetables. They are very good source of anti-oxidants, minerals. Vitamins and dieatry fiber. Fresh roots are rich in Vitamin C which helps boost immunity.Palak contains dietary fiber which helps in digestion, prevents constipation, controls blood pressure and curbs over eating. It helps the bones to be strong and maintain overal good health. Palak is rich in Iron and it helps to build the red blood cells which is very essential for the entire body.This recipe is very easy to prepare and you can have them with chapati, any type of roti, poori, dosas, idli and even with rice. This dish is also called Sai baaji since its very mild and any age group, children to elders will surely like this Dal and we can have more spinach in different vareities of dishes. This will be one of the best side dishes during the parties too.Adding onion or garlic is optional.

9. Add salt and mix it well. Now let this gravy boil for 5 minutes. Stir in between.

10 Now shift this gravy to the serving bowl , add a tea spoon of ghee and serve with rice or chapati, dosa or idly.

Note : You can add more green chilly if you like this gravy to be spicy. You can also add red chillies while you fry mustard mixture. You can also add onions and garlic. (Add cut onions after the mustard spurt, while adding jeera and fry them nicely). Cook them along with the dal mixture nicely for 5 minutes. You can also brinjal to this curry. It gives a good taste too.

HelloEvery one....My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, traveling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.

Sunday, January 26, 2014

Palak Aloo Tikky and Dahi Baby Potatoes are a snack or a chat dish. We can have Palak Aloo tikky and Dahi Baby potatoes as dinner too. Even we can have them as starter also. I have used very little oil and well taken care and used mild spices. Children especially love this dish since lots of potatoes are added and mother can be happy at least in this way she can feed her kid spinach. (Palak) and some calcium content that is Dahi. Palak and boiled potato tikky and Dahi Baby Potatoes definitely make all age group happy I am sure.

Palak is rich in potassium and low in sodium. It is a rich source of vitamin A and reduces the risk of eye diseases. Using Palak in your daily diet helps to control the blood pressure to normal levels. It reduces the hypertension and helps to maintain a proper blood flow. Palak is rich in minerals like manganese, copper, magnesium, zinc and phosphorus. These minerals help to build strong bones.Another important mineral is found abudantry in spinach is Iron. Iron reproduce red blood cells. Iron also useful for boosting the body;s metabolism.Potatoes are very good source of vitamin B6 and good source of potassium, copper, vitamin C, manganese, phosphorus and dietary fiber.

So here we go and see how to prepare Palak Aloo Tikky & Baby Aoo Dahi. Eating Tikky with green chutney or sweet chutney or with ketch up is normal. I thought a bit and tried this Baby Aloo Dahi which goes very well with the Palak Aloo Tikky.

12. Divide the dough in to small portions.
14. Keep a pan on the fire. Heat. Sprinkle oil.
15. Take one small portion of the Tikky mixture and flatten on your palm.

16.Give the desired shape. Put this Tikky on the heated pan. Lowder the flame.

17 Sprinkle oil on the top and cook till it is brown. Now turn the other side and cook for 1 to 2 minutes.

Now serve hot Palak Aloo Tikky with your choice of side dish. (Chutney or Ketch up).

18. You can prepare 5 to 6 Tikkiess at a time. Prepare the remaining Tikkies in the same way.
20. No need to add much oil.Note : You must boil potatoes nicely. Do not over boil them. You can also add any other vegetables like carrots or beans to the mixture. (Cook them till soft and add them).
You can add spice according to your wish. (More or Less).
Serves : 4 to 5
Preparation Time : 20 minutes
Cooking time :40 minutes

3. Now keep a pan on the fire and heat. Add oil.
4. Add jeera and fry for 10 seconds.

5. Now add baby potatoes and mix it nicely.

6. Add salt and pepper + jeera powder.

7. Stir in between and cook for 2 to3 minutes.

8. Now shift the cooked baby potatoes to the serving bowl.

9. Take a small bowl. Put 3 to 4 baby potatoes and add 2 to 3 table spoons of curd and mix it nicely and serve with Palak Aloo Tikky.

Note : You must roast jeera and pepper podes and powder it. You can prepare this powder and store it in small quantity, so that you can use it whenever you want it. You can also add curry leaves or coriander leaves to the potatoes. Cooking baby potatoes on low flame will enrich the taste bud. Do not use much oil. You can also use big potatoes instead of baby potatoes. Boil them and cut it in to small cube size and use it. You can also use chat masala while you serve Dahi Baby potatoes.
Serves : 4 to 6
Time : 10 minutes to cook
Preparation time : 20 minutes.

HelloEvery one....My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, traveling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.